Prosciutto, Peach, and Burrata Crostini with Balsamic Glaze
Prosciutto, Peach, and Burrata Crostini with Balsamic Glaze
Ingredients
For the Crostini
- 1 baguette, sliced into 1/2-inch thick rounds
- 2 tablespoons olive oil
- 1 garlic clove, halved (for rubbing)
For the Topping
- 2 peaches, ripe, firm, pitted and sliced into 1/2-inch wedges
- 1 tablespoon olive oil
- 8 ounces burrata cheese, drained and torn into pieces
- 4 ounces prosciutto, thinly sliced
- 1/4 cup fresh basil leaves, roughly chopped or torn
- 2 tablespoons balsamic glaze
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Preheat oven to 375°F. Arrange baguette slices in a single layer on a baking sheet. Drizzle with 2 tablespoons of olive oil and bake for 8-10 minutes, or until lightly golden and crisp. Remove from oven and immediately rub one side of each crostini with the cut side of the halved garlic clove. Set aside.
⏱️ 10 min•🌡️ 375
- 2
While the crostini are toasting, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the peach wedges and cook for 2-3 minutes per side, until slightly softened and caramelized with nice grill marks. Season lightly with salt and pepper. Remove from heat.
⏱️ 6 min
- 3
To assemble the crostini, spread or place a piece of torn burrata cheese on each garlic-rubbed crostini. Top with a few slices of grilled peach and a piece of prosciutto.
⏱️ 8 min
- 4
Arrange the assembled crostini on a serving platter. Drizzle generously with balsamic glaze and sprinkle with fresh basil leaves. Serve immediately.
⏱️ 6 min
Kitchen Tools
Nutrition Facts (per serving)
Prosciutto, Peach, and Burrata Crostini with Balsamic Glaze
For the Crostini
- 1 baguette, sliced into 1/2-inch thick rounds
- 2 tablespoons olive oil
- 1 garlic clove, halved (for rubbing)
For the Topping
- 2 peaches, ripe, firm, pitted and sliced into 1/2-inch wedges
- 1 tablespoon olive oil
- 8 ounces burrata cheese, drained and torn into pieces
- 4 ounces prosciutto, thinly sliced
- 1/4 cup fresh basil leaves, roughly chopped or torn
- 2 tablespoons balsamic glaze
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Preheat oven to 375°F. Arrange baguette slices in a single layer on a baking sheet. Drizzle with 2 tablespoons of olive oil and bake for 8-10 minutes, or until lightly golden and crisp. Remove from oven and immediately rub one side of each crostini with the cut side of the halved garlic clove. Set aside.
⏱️ 10 min•🌡️ 375 - 2
While the crostini are toasting, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the peach wedges and cook for 2-3 minutes per side, until slightly softened and caramelized with nice grill marks. Season lightly with salt and pepper. Remove from heat.
⏱️ 6 min - 3
To assemble the crostini, spread or place a piece of torn burrata cheese on each garlic-rubbed crostini. Top with a few slices of grilled peach and a piece of prosciutto.
⏱️ 8 min - 4
Arrange the assembled crostini on a serving platter. Drizzle generously with balsamic glaze and sprinkle with fresh basil leaves. Serve immediately.
⏱️ 6 min